This Margherita Pizza is one of our favorite pizza and I am sharing the recipe with all of you.
Margherita pizza is a simple pizza to make and yet tastes so good. I have used whole wheat pizza dough which I had shared earlier to make this pizza. You can also make this pizza with a no yeast pizza dough which I had posted some days back. Or use your favourite pizza dough.
Do use good quality pizza sauce or passata. I have used homemade pizza sauce for this pizza. The recipe is very easy if you have pizza dough and the sauce ready.
Usually I make the tomato sauce and the pizza dough a day before and refrigerate them. The next day only the assembling and baking is done and it is easy. From this recipe, you will get 7 thin crust pizzas of 9 inches each. There are no veggie toppings on this pizza. Optionally you can add some tomato slices if you prefer. You can also check this Thin crust pizza Where you can add your choice of veggies.
How to make margherita pizza
1. Take 1 teaspoon instant yeast (3 grams) and add ½ teaspoon sugar in a mixing bowl or in the stand mixer bowl. If using dry active yeast or fresh yeast, then check the Recipe notes section of the recipe card above.
2. Then add 1 cup water. Mix well.
3. Next add 3 cups whole wheat flour and 1 teaspoon salt.
4. Add 3 tablespoons olive oil. If you do not have olive oil, use any neutral flavoured oil
5. Now add 1 tablespoon lemon juice.
6. Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for at least 8 to 10 minutes.
7. The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can sprinkle some flour. Depending on the quality of flour, you will need to add less or more water.
8. Spread some water all over the dough.
9. Cover with a lid or a kitchen towel and allow to leaven till the dough increases in volume and doubles up. I kept for 1 hour 45 minutes as its cold here. That too I kept the bowl in the sun, which is not very strong in the winters. In a warm temperature, you can easily keep for 45 minutes to 1 hour. If using dry active yeast, then keep for 2 hours to 3 hours (depends on the temperature conditions in your city).
10. The pizza dough will nicely increase in volume and double up.
11. Here is a look at the texture. It should be stringy with tiny air pockets.
12. Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
Making margherita pizza
13. Grease a 9 inch pan or tray with some extra virgin olive oil. Sprinkle some flour all over. You can even use cornmeal or semolina for sprinkling. Preheat oven to its maximum temperature for 15 to 20 minutes before baking. my oven has 250 degrees celsius as the highest temperature.
14. Take a medium to large ball and sprinkle some flour on the dough.
15. Roll to a thin pizza having 0.3 to 0.5 cm thickness.
16. Carefully lift and place the pizza in the greased baking pan or tray.
17. Spread pizza sauce or passata.
18. Add some grated vegetarian parmesan cheese. If you do not have parmesan cheese, then skip this step.
19. Now top with mozzarella cheese or pizza cheese.
Baking margherita pizza
20. Keep the pizza pan on the lower rack near the bottom heating element in the preheated oven. This helps the margherita pizza to get a nice crisp and crusty base. Only use the bottom heating element in the oven. Also, keep your oven’s highest temperature. My oven has 250 degrees celsius as the highest. You can also keep the pizza pan in the centre rack.
21. Bake the pizza for 10 to 15 minutes till the base gets golden and the cheese also melts and gets golden.
22. Top the pizza with some torn fresh basil leaves. You can also add dried oregano or red chili flakes if you want. You can also drizzle some extra virgin olive on the margherita pizza before serving.
23. Cut with a pizza cutter or knife and Serve margherita pizza.
Few more tasty pizza recipes for you!
- Pizza – vegetable pizza from scratch.
- Bread pizza
- Paneer pizza
- Pesto pizza
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Margherita Pizza (Whole Wheat Flour)
By Dassana Amit
Ingredients
for pizza dough
- 3 cups whole wheat flour or 360 grams whole wheat flour
- 1 teaspoon instant yeast or 3 grams of instant yeast - (check notes section if using dry active yeast or fresh yeast)
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 cup water - you can also add 1.25 cups water or add as required depending upon the quality of wheat flour
toppings
- ½ cup passata or pizza sauce or marinara sauce
- mozzarella cheese as required
- vegetarian parmesan cheese as required (optional)
- 5 to 6 basil leaves or add as required, optional
- dried oregano as required (optional)
- red chili flakes as required (optional)
Instructions
making pizza dough
- Take 1 teaspoon instant yeast (3 grams), ½ teaspoon sugar, 1 cup water in a mixing bowl or in the stand mixer bowl. mix well.
- Next add 3 cups whole wheat flour, 1 teaspoon salt, 3 tablespoons olive oil and 1 tablespoon lemon juice.
- Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.
- The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can sprinkle some flour. Depending on the quality of flour, you will need to add less or more water.
- Spread some water all over the dough.
- Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 1 hour or till the dough increases in volume and doubles up.
- Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
making margherita pizza
- Grease a 9 inch pan or tray with some extra virgin olive oil. Sprinkle some flour all over. You can even use cornmeal or semolina for sprinkling.
- Take a medium to large ball and sprinkle some flour on the dough.
- Roll to a thin pizza having 0.3 to 0.5 cm thickness.
- Carefully lift and place the pizza in the greased baking pan or tray.
- Spread pizza sauce or passata. I have used homemade pizza sauce.
- Add some grated vegetarian parmesan cheese. If you do not have parmesan cheese, then skip this step.
- Now top with mozzarella cheese or pizza cheese.
baking margherita pizza
- Keep the pizza pan on the lower rack near the bottom heating element. This helps the pizza to get a nice crisp and crusty base. Only use the bottom heating element in the oven. Also keep your oven’s highest temp. My oven has 250 degrees celsius as the highest.
- Bake the pizza for 10 to 15 minutes till the base gets golden and the cheese also melts.
- Top with some torn fresh basil leaves.
- You can also add dried oregano or red chili flakes if you want. You can also drizzle some extra virgin olive on the margherita pizza before serving.
- Cut with a pizza cutter or knife and serve margherita pizza.
Notes
- Proof dry active yeast or fresh yeast in 1 cup warm water and ½ teaspoon sugar solution for 10 to 15 minutes or till the mixture froths and bubbles. Then mix with rest of the ingredients and knead.
- Use good quality dry active yeast and do make sure that the water is neither on the cooler side or hot. It should be warm.
- The time taken to leaven will depend on the temperature conditions in your city. So you can keep the dough for 2 to 3 hours or more if required. (depends on the temperature conditions in your city).
- 1 teaspoon instant yeast = 1.5 teaspoons active dry yeast = 3 teaspoons fresh yeast
Nutrition Info Approximate values
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I love your recipies.
thank you ????
dasana, I love your site , your recipes and the images are lovely. I am a very average cook but with your simple recipes what I cook actually tastes good. Thank you so much. wishing you the very best and keep posting such great content.
between am a photographer too , but I shoot mostly weddings. pls feel free to go thru the same .
thanks sharmila for this lovely comment. i saw your website and amazing photos. wish you all the best in your work. i have removed your link from the comment (due to spam related issues) and added in the url field. it will get linked to your name in the comment.
Hi Dassna, thank you for the amazing content on this site. I do most of my cooking after referring it here. Thanks a million for such meticulous posts. I wanted to know that if I am baking pizza in a microwave oven at 200 deg then for how long do we have to bake it there?
thanks preeti. glad to know the blog is helping you. in a microwave oven, due to the convection mode the baking is faster. so just bake till the cheese melts. also in a microwave oven in convection mode, use a metal pan or a pizza stone as it will help in getting the base crisp and golden. don’t keep the pizza directly on the glass of the microwave oven as then it will brown and remain soft. in case the cheese has melted and the base is not golden, then keep for some more minutes till the base gets crisp and golden. the cheese will brown by this time.
Gud…enough